The *ossobuco* is a slice of veal shank, yours looks more like a steak.
Simgiov
Looks tasty but there is room for big improvements 🙂
That doesn’t look like an ossobuco, is it?
And why is there that lake under the risotto, where is it from?
wpf0ycnRZHyuk8unw
Far from it unfortunately 🙁
Meewelyne
No traditional, but looks so tasty! I would slurp it UuU
betaspetsnaz
It seems very good and I’m sure it is but: 1) you use a steak to make ossobuco while you have to use a slice of Veal shank. The best part of an ossobuco (literally bone hole) is the bone marrow; 2) quite too much tomato and the sauce is too liquid. Next time try to make the sauce thinner (cook it for longer and/or add some more butter). It should become a kind of cream. 3) the gremolada is cut too roughly, make it much more thinner.
Risotto seems fantastic. Personally I like to put the meat on the side and not on top of risotto to taste the risotto better without the meat souce. The risotto alla milanese (saffron risotto) is also great on its own, but it is my opinion.
Anyway, it’s a great dish, my compliments!
DiMaRi13
Bot ossobuco, looks tasty tho
November_Rainbow
Look Majestic,whatever that is
PocketBlackHole
Op, great effort, but, as others told you, to do the legit recipe you need exactly the cut of meat you see if you Google-image “ossobuco”.
It is important to understand, in perspective, that like many typical Italian dishes, this one is a rather humble one. The cut is not first quality, but the recipe plays around this, delivering a meal that has a lot of taste and “character” and thus becomes memorable.
The whole point is that you eat even the marrow (which to my taste is absolutely delicious even though I don’t really like the actual meat of the ossobuco, for it is too entwined with connective tissues for my taste, even though in itself is juicy) so there is an echo of misery in this recipe, that is somehow lost in modern days when everything is done and presented with a much different care and “buying power”. (The same goes with recipes made with the so called “quinto quarto”, liver, heart, brains, intestines…)
What you did looks delicious and even reasonably “Italian”, but the whole point of that recipe is marrow. Just rename what you did! 😀 If you can find some butcher that cuts the meat like that for you, you can also try the proper ossobuco and let us know about your marrow experience.
Eversor94
First of all, your dish looks great, even if it’s very different from what you were trying to replicate.
Instead of listing the differences I will link an English recipe from an Italian chef that I trust, Danilo Cortellini.
10 Comments
The *ossobuco* is a slice of veal shank, yours looks more like a steak.
Looks tasty but there is room for big improvements 🙂
That doesn’t look like an ossobuco, is it?
And why is there that lake under the risotto, where is it from?
Far from it unfortunately 🙁
No traditional, but looks so tasty! I would slurp it UuU
It seems very good and I’m sure it is but:
1) you use a steak to make ossobuco while you have to use a slice of Veal shank. The best part of an ossobuco (literally bone hole) is the bone marrow;
2) quite too much tomato and the sauce is too liquid. Next time try to make the sauce thinner (cook it for longer and/or add some more butter). It should become a kind of cream.
3) the gremolada is cut too roughly, make it much more thinner.
Risotto seems fantastic. Personally I like to put the meat on the side and not on top of risotto to taste the risotto better without the meat souce. The risotto alla milanese (saffron risotto) is also great on its own, but it is my opinion.
Anyway, it’s a great dish, my compliments!
Bot ossobuco, looks tasty tho
Look Majestic,whatever that is
Op, great effort, but, as others told you, to do the legit recipe you need exactly the cut of meat you see if you Google-image “ossobuco”.
It is important to understand, in perspective, that like many typical Italian dishes, this one is a rather humble one. The cut is not first quality, but the recipe plays around this, delivering a meal that has a lot of taste and “character” and thus becomes memorable.
The whole point is that you eat even the marrow (which to my taste is absolutely delicious even though I don’t really like the actual meat of the ossobuco, for it is too entwined with connective tissues for my taste, even though in itself is juicy) so there is an echo of misery in this recipe, that is somehow lost in modern days when everything is done and presented with a much different care and “buying power”.
(The same goes with recipes made with the so called “quinto quarto”, liver, heart, brains, intestines…)
What you did looks delicious and even reasonably “Italian”, but the whole point of that recipe is marrow. Just rename what you did! 😀 If you can find some butcher that cuts the meat like that for you, you can also try the proper ossobuco and let us know about your marrow experience.
First of all, your dish looks great, even if it’s very different from what you were trying to replicate.
Instead of listing the differences I will link an English recipe from an Italian chef that I trust, Danilo Cortellini.
[https://www.finedininglovers.com/recipes/main-course/ossobuco-risotto-milanese](https://www.finedininglovers.com/recipes/main-course/ossobuco-risotto-milanese)
I’ll trust in the other commentors but all I can say is DAMN!!!